Leftovers: Chicken Bacon Alfredo

It’s that time again. Squash season. I effing love squashes. No, like I REALLY really really really, oh really love them. There are so many of them to choose from! And they’re so colorful. The super market hasn’t looked this pretty in a while. Ugh, I’m like a child’s story book today. Gag me.

But for real. Colorado is looking pretty damn beautiful lately. I love fall. It’s been raining. There’s been lots of lightning. And it’s finally not 90 degrees in my room so I sleep through the ENTIRE night without a drop of sweat on me. Which is pretty impressive with my sweating history. Meaning present history. Wait, what?

Anywho, this recipe is a leftovers recipe. Have you not heard of this yet? Damn you new reader! Get with the program. The recipe is a recipe I made in the past, but my pictures looked as close to vomit as possible so not enough people were interested in trying it. SO, I’ve remade this recipe in hopes that more of you will try out this delicious recipe and love it as much as I do. The bummer part of this recipe is that, well, it just pretty much always looks like dog doo. I tried to fancy it up. Tried to make it look better from the last, but alas, it just ain’t gonna happen. So if you don’t try this recipe out because you think the picture looks gross, jokes on you, your taste buds will remain unpleased. And hate you.

I’m getting excited for the weekend. I will actually spend time OUTSIDE of the coffee shop for once this week and get around other people who love food as much as I do. Think about how weird I must look in the coffee shop when I’m editing pictures of food. Or looking at pictures of myself that are going into my cookbook. Talk about self centered. So, in hopes of showing people that I do like other people other than myself, I will be attending the Do it Better! Paleo Conference which will feature the amazing Michelle from Nom Nom Paleo, Melissa who is the Author of Well Fed Cookbook and The Clothes Make the Girl, and Holly from Holly Would if she Could. Yep. Pretty sweet f*cking line up. I’m pumped. Who wouldn’t want to learn from the best?! And I read their blogs when I was first starting out paleo. Pretty cool. You should go too!!

Soooo there is a dead squirrel outside my house and it smells really bad. I saw these two squirrels fighting in the trees the other day. I’m pretty sure a squirrel on squirrel murder occurred outside of my house last night. Do I call the police?


Leftovers: Chicken Bacon Alfredo

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 1 spaghetti squash, cut in half lengthwise, seeds removed
  • 1 larger delicata squash, cut in half lengthwise, seeds removed
  • 1/2lb chicken tenders
  • 46 slices bacon, diced
  • 1/2 cup canned coconut milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • salt and pepper, to taste


  1. Preheat your 425 degrees.
  2. Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
  3. Place open side down on a baking sheet (use aluminum foil or parchment paper for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
  4. Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil or parchment paper lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
  5. Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain.
  6. Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease.
  7. Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart though, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
  8. Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
  9. Now dice up your cooked chicken.
  10. Pour sauce over spaghetti squash and add your chicken to the mix.
  11. Mix well.
  12. Top with bacon. Duh.
  13. Eat it like you mean it.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


148 thoughts on “Leftovers: Chicken Bacon Alfredo”

  1. Julie… I don’t know what you’re talking about- the photo makes this look AMAZEballs!!! Seriously! I’ve always loved carbonara… And now being Paleo for the last three months- this recipe super excites me!!!! Thanks lady!! One question… What is delicata squash? What does it look like? Thanks!

  2. Oh thanks! Rub it in… I miss my glorious Colorado and here you are are, rubbing the beautiful weather in my face. I continue to sweat here in Florida. Don’t worry, I will sweat for both of us. Tell us all about Do It Better… we will live vicariously through you. 😉

  3. this looks effing fantastic. We have tons and oodles of squash here in Canada so I will definitely be making this and strongly encouraging my non-Paleo boyfriend to try it. I’ll tell him it has bacon. That usually works.

  4. Don’t call the cops on the domestic squirrel dispute. Instead, turn that frown upside down: squirrel is paleo, right? How much different could it be than rabbit? Hmm…

  5. I am most definitely not opposed to more squashy recipes. I LOVE using them for “noodles” and other casserole-y type dishes!

  6. Ahhh! I can’t wait for Do it Better tomorrow! I was telling someone about it and was like “I get to spend an entire day with people who don’t think I’m weird for eating hamburger patties for breakfast!!!”

    Haha I’m obviously struggling with some acceptance issues. Can. Not. WAIT!!

  7. I actually have friends who hate squash. Hate the way it sounds when it is said or any type from the squash family. That is just WRONG!

    Fall is fantastic here in Colorado because of the squash AND the gorgeous weather and smells. LOVE IT. If we could just have an extended fall, with NO snow, I’d be a happy kiddo. Plus doing 400s the morning in the fog/cool darkness was awesome! Run so much better when it is not 70 degrees at 6am 🙂

    That said..I am totally making this recipe. Love squash myself, and..haven’t had alfredo in years. Rockin’ it again JB.

  8. Another one here for loving squash!!!! Like crazy love it! So I hope you keep the squash coming at us all fall…

    PS Thanks for all the hard work you put into your blog. Can’t wait to buy your cookbook to do my part in repaying you 🙂

  9. YAY!!! I have soooo much spaghetti squash leftover right now (mainly because I made spaghetti the other night and have since refused to cook). I AM SO STOKED about this recipe!! Thank you…again!

  10. This recipe reminded me that I need to make it again… Now! I tried it right when it was posted it the first time and have cooked it many times since then. It’s always fantastic! Delicata squash was unavailable last time I made it and butternut squash made an excellent substitute 🙂

  11. I have been making a lifestyle change, starting back early August. This includes packing all my b’fasts and lunches for my job, and I travel 2-4 nights a week. I’m making this Sumday for four days of lunches next week. I’ll let you know howit travels.

  12. “Keep that shit moist bro”…. said NO girl ever.. unless we’re talking about meat, or baked goods! … Love the recipe, it was delish!

  13. Loved this the first time around. Haven’t made it in awhile but now that I see it again, it’s going on the list for next week!

    I was going to try to make it to the Do It Better seminar but couldn’t work it out 🙁

  14. Yum! Had to substitute acorn squash for delicata, because I couldn’t find delicata. It turned out awesome. My husband even liked it – I don’t think he realized there was squash in the sauce. Thanks for another great recipe!

  15. Another awesome squash recipe! Thank you again for making paleo tasty and enjoyable! Any new pumpkin recipes coming soon?

      1. Outstanding! On the almighty scale of 1 to 2…..this was definitely a 2! Felt so inclined to make it again this week.

  16. I can’t find the delicata squash down here in the south, lol. I tried it with the butternut squash, but I’m wondering, what would be the better sub, butternut or acorn squash?

    BTW, I tried the old recipe, but the picture for this one does look fab!

  17. Don’t know what you’re talking about, those pictures make me want to eat my computer screen! This looks delish, just cooked up some spaghetti squash last night, along with a sugar pumpkin and some acorn squash…YUM! Squash heaven 🙂

  18. Can I just say how completely in love I am with your site and your recipes? My upcoming week is packed with recipes off of your site for breakfast, lunch, and dinner. Every. single. day. (Plus dessert recipes because, of course, there has to be dessert.) God bless your mad paleo kitchen skillZ! With a capital Z!

  19. You know…..I understand that people will decide to eat what they want to eat, and I don’t fault them for that, but WHY IN THE WORLD do these people insist on believing they need to tell me what I should be eating!!!! This drives me absolutely INSANE!!!!! Stay outta my PLATE people!!! Sorry….I know that was off topic, but I just had to get that off my chest “) This recipe looks awesome:)

  20. Hi – I made this with acorn squash, a splash of cayenne pepper, and pancheta, it was great – but the next day it was un-f’in-believable!!! Thank you! This will be a staple of mine.

  21. Made this tonight, couldn’t stop eating it! I am so excited for my lunch time leftovers tomorrow. Thanks for the amazing recipe, can’t wait to make more

  22. I will be the first person in Switzerland to buy your cookbook when it comes out! Can hardly wait. Love squash, love this recipe. Hope you’ll do a write up about the seminar and give us the inside scoop 🙂

  23. I LOVE squash and just last week explored the spaghetti squash alfrado combo – it is sooo good!! I always enjoy seeing what kind of meals other people come up with, great inspiration!!

  24. Just made this tonight using zuccini, in the sauce added white pepper and chopped fresh basil (stems and leaves)…it wasn’t as thick as I would have liked it, maybe I’ll try to use coconut cream with a splash of coconut milk next time, but the taste was right on the money. This is going into the rotation 🙂

    gonna make the pumpkin granola for breakfast tomorrow, yay!

    1. Thanks Erika, so many people have been asking types of squash to substitute with no answer so I kept scrolling but was getting a bit tired of the squirrel comments haha. Anyway here in Aus I have yet to find a spaghetti or acorn squash so will def try the zucchini.. also the fresh basil tip.

  25. YUM! I made this the other day and it was delish. My husband loved it as well! The squashes I bought were gigantic so we have quite a bit of leftovers of plain squash. Thinking about freezing it!?


  26. Giant hit tonight with this for dinner!! I was told to add it to the “definitely make again” list. Thanks Juli! 🙂

  27. This was unflippingbelievable!!!! I want to eat this and only this for the rest of my life!! I have some in the fridge for dinner tonight and it is taking all my willpower not to devour it now!!

  28. I just made this last night and it was soooo good! Taste like alfredo sauce! I just used 1 spaghetti squash, 2lbs chicken thighs and tripled the sauce recipe and made it like a casserole…i’m going to make this once a week now!

  29. I made this last night and it was amazing. I was skeptical about it tasting like Alfredo, but it really did! This is a new staple in my meal rotation. Thanks for sharing the recipe.

  30. I’d be sitting on the couch feeling guilty about my dinner if it wasn’t W30 friendly. PaleOMG is right!

  31. I just made this recipe tonight… and WOW! Everyone in this house went crazy for it. Thank you for your inspiring blog. Keep it coming!

  32. I am also a great lover of squashes of every type. Through my excessive squash eating, I’ve adopted an easier method of roasting that I learned from my friend who is a farmer. Take your squash, poke it with a fork in various places, put it on a baking sheet with some parchment, and roast at 400 until it is soft. Let it cool a bit and then cut it in half and scoop out the seeds. I find it easier than scooping them out of an uncooked squash 🙂

  33. This recipe is so amazing! It is one of our favorites. When I think of my favorite comfort food this is what I think of now. A movie, a couch, a fire and a bowl of Chicken Bacon Alfredo. Enough said! Try it!!

  34. Just made this for the 2nd time today. The first time I forgot to add my delicata squash to the sauce. Delicious both ways!

    Love this recipe and my two young boys each asked for second servings!

  35. Just found your blog today (thanks US Wellness!) and already love it. Just spent the last 45 min at work (oops) browsing the site and recipes. Can’t wait to try this. And there is chicken unthawing in my fridge as we speak – perfect!

    P.S. My fav thing is that when I click on Veggies, the first two recipes are Meatloaf and Chicken Bacon Alfredo. I heart Paleo 🙂

  36. Just finished making & eating this…it was excellent! I subbed a butternut squash for the delicata and thought it worked just fine.

    Thanks for another great recipe!

  37. Question about this….since I’m new to using coconut milk, do you mix the hard creamy white part with the watery part at the bottom of the can and THEN use 1/2 cup of that? Or do you just use 1/2 cup of the thick stuff at the top? Also, do you happen to know how long it’s good for in the fridge once the can is open?

  38. Omg i wanted comfort food and this hit the spot, was stupid easy, and am just amazed at how good the sauce is, plus i bet my girls will eat it and like it! Thank you AGAIN JB for a great recipe

  39. Made this tonight and used butternut squash instead of Delicata Squash and it was a a hit. My husband says he approves from a regular food guy (he’s not Paleo – I am trying to convert him).

  40. I had never used delicata squash before, but ERMUHGERD the sauce was amazing. My fiancé and i devoured this meal and now i have a massive tummy ache from eating so much. YUMMO YUMMO !!!

  41. Making this for dinner tonight and subbing pumpkin puree for the delicata squash…… pumpkin alfredo! A little skeptical so we shall see what happens……

  42. I would like to give this a shot but would like to make one night ahead. How are the leftovers or does anyone have any pointers for making it a day ahead of time?

  43. Made this for dinner, and we LOVED it! Pretty quick to make, minus the squash cook time. Thanks!!

  44. I keep coming back to your site over and over because I love it. I made the trek to Whole Foods this weekend with the intent of making this deliciousness. I made it and loved it. I have never had spaghetti squash in my life and the overall experience of scraping the squash from the rind was well worth it.

  45. Just tried this recipe tonight…delicious! I just want to say that I have been creeping on your site for a few months now. My husband and I switched to paleo 2 months ago and 90% of the recipes I make are from here, so a big THANK YOU to you!! I don’t know what I would be eating if I hadn’t found you!

  46. Holy moly. This was just fabulous. Made this tonight as directed. Then…I was a little naughty. I added a crumbling of feta cheese (not that it needed it!!!) because I’m a pig. lol….Definitely making this again. 🙂 Thank you so much. I can’t wait to buy your cookbook…one for each member of my extended family.

  47. OMG, this made my paleo tummy so happy!!!! So effing delicious! Thanks for sharing it with us, Juli. I can’t wait to see what your cookbook looks like in April…so excited!

  48. My first delicata – but instead of cooking a spaghetti squash as well, I wilted a head of kale greens in the skillet once the bacon bits were cooking good, and then threw a dash of balsamic vinegar over them as I put them to the side in a bowl to finish the sauce. Total mouthgasm…

  49. I JUST made this. I am the only one in my family that is Paleo, and although they were afraid of the squash, they LOVED THIS.I didn’t even tell them there was squash in the sauce. It’s amazing. My husband is lactose intolerant, and it made his day to have an alfredo sauce that wouldn’t mess with his tummy.
    Thank you!

  50. I finally made this tonight, and I loved it! My non-paleo husband ate the whole bowl and told me to make it again. It’s a Christmas miracle! My sauce was very chunky. I’m thinking the butternut squash needed to cook a bit longer, but the taste was delicious! Thanks for amazing recipes time after time.

  51. I only had one delicata squash, so I tried to supplement with butternut as your previous posting of this recipe recommended.

  52. This recipe is delicious! I don’t care for spaghetti squash usually but it was perfect in this dish. The sauce strangely enough tasted just like Alfredo but better. I love delicata squash and this was just another amazing use for it. Yum yum yum is all I can say. Wait…YUM!

  53. This was sooo good! I added extra chicken / bacon and used acorn squash but this was a really good one, and I have leftovers today!

  54. So I recently found your site and I’ve been dabbling with paleo and this is amazing. I made this recipe tonight (only change was acorn squash because I couldn’t find delicata and added cayenne because I like New Orleans-style spicy alfredo). Holy crap this was ridiculously awesome. I was doing a tester recipe because my husband was out of town and he is not a squash fan. Or rather, he THINKS he’s not a squash fan. He’s a huge bacon fan and I guarantee he will eat this. I’m so in love with your site (and your sense of humor). I’m going to stick around! 🙂 Thanks!

  55. I used sauteed Kale (didn’t have any squash) and it was still fantastic.. I almost ate the entire thing in one sitting!

  56. JULIIIIIIIII….my teen son adores you. He could live off regular pasta bacon alfredo…
    i adore you, i could live off bacon. can’t even begin to tell you how many times we have had this…..

    i’m beyond excited for the cookbook….and for you. I’m proud of you. ;o)

  57. Omg!!! Yet another recipe that turned out sooo delicious!! I made them for dinner one night, my 4 year old son loved it, my husband couldnt get enough! I was only able to get one serving because by the next afternoon it was gone! The hubby ate it all!!! Thank you soooo much!!!

  58. This recipe looks GREAT. I’ve never cooked with coconut milk but I’d really like to try. If you are using other flavors like thyme, basil, oregano, etc does it still have the coconut flavor?

  59. Hey Juli!

    I know I’m a little late on this recipe, but I have a quick question…does it matter if I use 1/2 fat coconut milk or should I use full fat? I have a can of 1/2 fat from trader joes, but want to make sure it’ll work before I start tonight..thanks so much!

  60. Wow! I made a few changes to the recipe, so bear with me. I popped multiple cherries with this recipe, having never had spaghetti OR delicata squash before.

    1) I also couldn’t find delicata squash, so I used kabocha – I had never tried this one, either, so I cannot pass a judgment as to whether it was a good substitution. All I know is that it had a funny name and looked adorable, so I bought it.

    If you are clueless like me and asked yourself “why the hell does this sauce need SQUASH in it,” it’s because it thickens the sauce so it becomes creamy rather than soupy (d’oh).

    2) I’m primal rather than paleo, which means I eat full-fat dairy (and often). I still used coconut milk in the sauce, but I also dumped 1.5 cups of shredded parmesan in there (I’m sure if you have self-control, 3/4 cup would be plenty). I used chopped garlic from a jar instead of garlic salt. The result was….AMAZING. This would make for a perfect winter “cream” soup on its own – I’ll just add some chicken broth next time.

    3) I followed the directions otherwise. IT WAS MIND-BLOWING. 10000x better than regular spaghetti alfredo.

  61. The picture of this looked so good, I had to try it. I’m so glad I did because it was AMAZING! It is so creamy and delicious. I used extra of almost everything because I was using more meat, but kept the same proportions. I also subbed acorn squash. My husband said “make this again!”

  62. Oh my goodness this stuff is AMAZING! Thanks for the amazing recipe. Since turning paleo I have missed white sauces and this hit the spot right on! I love it so much that kept dipping my testing spoon in to taste the amazingness again!

  63. Not only are your receipes DELISH but they are friggin’ hilarious! I love nothing more than being knee deep into something and then reading something like ‘keep that shit moist bro’ and then giggling to myself. Thanks for what you do!!

    P.S. (About Jeans)…have you gone into Nordstrom and had a jeans specialist help you find jeans that fit you? Seriously, I highly recommend it. Like SERIOUSLY. Good jeans will change your world – just like a nice pedicure will too 🙂

  64. OMG, delish. We made this last night and it’s BOMB. Having it right now for lunch – bomb-tastic again!

    We skipped out on the delicata squash but will have to try the acorn squash as a sub next time.

  65. I wasn’t able to find any delicata squash, so all I bought was a giant spaghetti squash. I know others have mentioned using acorn or butternut squash, but would just using the spaghetti squash be an alright idea since I’m feeling a little lazy and would rather not run out to the store again for just one item?

  66. Oh MY gOOdness!!!!! This was the frickin’ frackin’ bomb diggity!!!! Had to sub the delicata for the butternut but it was still oh so good!!! I can’t wait to try it with the delicata squash. Thank you for some wonderful recipes!!!!! I love your website!!!!!

  67. Wow, you get a lot of comments on your posts.

    I just made this, and when I took the bacon out, I sautéed scallions, shiitake mushrooms, and arugala before adding the squash and coconut milk. Added some greens and some good chew with the shiitakes. Great recipe!

  68. I get alittle freaked out when I read recipe reviews that go “soooo good, but I substituted X with Y and didn’t cook it that way and blaaaaahhhhh” then its not the recipe is it?!!! BUT since I do live waay over yonder and normally have at least half a spaghetti squash eyeballing me in the mess of a veggie drawer I make this recipe alot. With the delicata squash you get the right texture and flavor, but I admit to using my old friend Mr Sweet Potato, cooked and mashed, its not the same taste and I end up piling on the coconut milk to bring up the creaminess but it works, and we all have a couple in the fridge….. that being said, this was my first paleomg recipe, and still one of my favs.

  69. I had this recipe at my girlfriends house last night and it is amazing!!!! I have a picky stomach and was sure the coconut milk would make me sick but from the first bite to the last bite it was heaven!!! I couldn’t stop raving about how yummy it was!!!!
    And now I am finding tons of recipes that I am so excited to make!! Thanks!!!

  70. This recipe is kind of a pain in the ass, but it tastes so good I don’t even care that I destroyed my kitchen in the process. I love it and my toddler couldn’t stop eating it

    However, it definitely needs more chicken! 2oz of chicken per serving is a snack, not a meal in my book. 🙂

  71. We had this lastnight and I have to say we are new to Paleo (1 month now) and I was scared that it would taste nasty, OMG it was the frickin bomb!!! My husband isn’t a squash guy either and he kept saying “I like this Paleo eating!!!” Thank you for this delicious recipe

  72. I am considering going Paleo soon, I am here thinking your recipe sounds amazing and thinking it would taste good too with the addition of fresh herbs… Have you tried this before? Does it taste good too? Thanks 🙂

  73. If it’s got squash, it’s gotta be good. If it has bacon, it’s gotta be fabulous. Both, outta this world.
    I love reading your post. You make me smile every time.

  74. I noticed that you used canned coconut milk. Is there a difference between the canned and boxed? I usually get boxed coconut milk.

  75. Making this now! Can’t wait to taste it! I bet it’s also good with tomatoes and capers; has anyone added either of these?? 🙂

  76. Made this tonight using Butternut instead of Delicata because I couldn’t find ANY! Believe me, I LOVE Delicata; my fave squash by far. But since I knew I could substitute, I did. THEN I realized I didn’t have anymore coconut milk, nor almond milk and so didn’t want to go back out to the store, I used Vanilla Soy milk and YUM!!! Taste buds were a-jiggin’, baby!!! Even my 19 year old daughter who is NOT a big fan of squash, loved it and had 2 helpings! 🙂 Juli, you are an awesome cook, this is a great site and I’m your newest fan!! Rock on ‘Dancing Queen’!

  77. Made this recipe last night. The spaghetti squash took a *long* longer to cook than expected…next time I will just nuke it and I know it’ll be done in time.

    I could not believe how delicious the sauce was. My husband even commented on how good it was. We definitely WILL be making this again. WOW!!

  78. Jeeeeeeez… google.com… paleo… your site.. *reads* this smells.. that smells… feces outside my work.. shoes smell like living hell… dead squirrel outside your house that smells…. LOL!!!!

    You must be living a really smelly life.

  79. I’ve made this recipe a few times now and it’s amazing! I can’t always find delicata squash here (recently moved to the south) so sometimes I use a bigger spaghetti squash and it’s still delicious. I’ve made quite a few of your recipes and they’re all good! This one is one of my favorites! Thanks Juli!

  80. I did a bit of fiddling with this, but kept the flavors the same. As a person with allergies and intolerances too numerous to count I just want to say than you for the awesome recipe! It’s a great help.

    This tasted so great.

  81. I just want to thank you for creating this recipe… it was an orgasm of flavor in my mouth…. pure bliss!
    My anti-paleo husband and 1 year old even loved it!

  82. I just made this recipe for myself and the boyfriend a few days ago…for the fifth time! He has told me each time that this is (BY FAR) his favorite recipe that I make. I never thought we’d be able to find a flavorful creamy pasta recipe (that wasn’t the typical boring spaghetti.)

    I recommend this recipe to anyone who is missing their pastas and craving some good ol’ comfort food!

    Juli – You are fantastic!! Not one of your recipes has let me down yet!! Thanks for making Paleo SOOOOO much easier to stick to!

  83. Oh man! I just made this using acorn squash and spagetti squash….and who cares if it looks like dog poo it’s the best poo I’ve ever eaten! It is amazing!!

  84. This recipe looks delicious to me! However, my husband HATES butternut squash because of the sweetness. I’ve never had delicata squash, but isn’t the taste similar to that of butternut squash? Does the sweetness of the squash come through in this dish? Would it change it up too much if I left out the delicata squash? I want to try it but am afraid he won’t eat it! Help!

    1. it’s similar to butternut squash. and i think the flavor definitely comes through. and yes, it would change the dish immensely if it was left out

  85. I reread this recipe and it’s unclear to me from the instructions how the delicata squash is added. Is it mashed up in the cream to become an overall part of the cream sauce or is it left in chunks?

  86. Not sure if this question is answered in the replies, but do we mix the coconut milk and the water that’s separated, together? or just use the cream?

  87. Love this recipe! Just remembered it from years ago, so glad to see it’s still here. Thanks for keeping it in the archive!

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